Regular consumption of beef improves digestion, lowers cholesterol and neutralizes high acidity.
Beef is quickly digested, so nutritionists recommend it to those who are overweight.
Properly prepared beef will saturate the body and improve well-being.
Beef with onions - the basic principles of cooking
Typically, after heat treatment, the beef becomes stiff. Therefore, to make the meat tender, beef is cooked with onions. It contains a lot of vitamin C, due to which the meat becomes soft.
It is advisable to marinate the beef before cooking, so that it absorbs the aromas of vegetables and spices to the maximum.
Beef and onions can be stewed or fried in a pan.
The beef pulp is washed, cut off all the films and excess fat. The meat is cut into pieces and lightly fried in a pan in a small amount of vegetable oil over high heat. This is done so that the juice is "sealed" inside the pieces, and the meat remains juicy.
In addition to onions, other vegetables are added to the dish. To make the taste of the dish brighter, you can add soy sauce to it. He beautifully caramelizes meat with vegetables and the dish will turn out appetizing and beautiful.
Recipe 1. Beef Stew with Onions
Ingredients
beef tenderloin - half a kilogram;
ground pepper;
vegetable oil;
salt;
onion - three heads;
hot water.
Cooking method
1. Wash the beef tenderloin, cut the films and excess fat. Dip the meat with a napkin and cut into slices across the fibers.
2. Heat the pan, grease it with vegetable oil. Put the beef in a pan and fry, stirring constantly, from all sides until golden brown.
3. Boil water in the kettle.
4. Cover the pan, twist the fire and leave to stew in its own juice for several minutes.
5. Pour boiling water into the pan. Water should completely cover the meat. Close the lid and continue to simmer.
6. Peel and chop onions in half rings. Add the onion to the meat, salt and season with spices and pepper. Stir and cook until the onions are soft. Serve with any side dish.
Recipe 2. Braised Beef with Onions and Potatoes
Ingredients
beef pulp - half a kilogram;
butter - 50 g;
onion - two heads;
cloves - two buds;
six peas of black pepper;
flour - 30 g;
Bay leaf;
potatoes - 800g.
Cooking method
1. Peel the beef pulp from all unnecessary and wash. Slice the meat with one-hundred-percent slices. Season each slice with salt, season with pepper and roll in flour.
2. Fry the beef on both sides until a delicious crust forms. Fry the meat in a cauldron.
3. Pour a glass of water into a pan where the meat was fried and boil it a little. Then strain the liquid through a sieve into a cauldron with meat. Add two more glasses of hot water here, cover and simmer for two hours over low heat.
4. Peel the onion, finely chop and add, after the allotted time, it to the meat.
5. Peel the potato, cut it into four parts and lightly fry. Put the potatoes in the meat, add the cloves, bay leaf and black pepper. Continue stewing beef for another hour and a half.
6. Serve the beef, garnished with chopped parsley and dill, with a salad of fresh vegetables.
Recipe 3. Braised Beef with Carrots and Onions
Ingredients
600 g of beef tenderloin;
200 g of onions;
three bay leaves;
ground black pepper;
100 ml of vegetable oil;
200 g of carrots;
salt;
five peas of allspice;
a pinch of ground red pepper;
5 g ground paprika.
Cooking method
1. Wash and strip out all excess beef. Cut the meat into arbitrary pieces.
2. Put the beef in a deep cast-iron pan and pour a glass of boiling water.
3. Add bay leaf and allspice to the pan with meat. Bring to a boil. Simmer, covered with a lid, over low heat, for about forty minutes, until the liquid practically evaporates.
4. Peel the onion, chop it with thick quarter rings. Peel the carrots, cut them in half lengthwise and chop into slices.
5. Pour vegetable oil into a pan with meat, add onions and carrots. Stir, increase heat and fry meat with vegetables for about ten minutes.
6. Pour in another glass of boiling water, salt, season with two kinds of pepper and paprika. Continue stewing the beef with a lid for about forty minutes on low heat.
Recipe 4. Beef with carrots and onions in tomato sauce
Ingredients
700 g of beef;
salt;
three onions;
25 g of sweet paprika;
carrot;
5 g of cumin;
five cloves of garlic;
vegetable oil - 100 ml;
50 g of tomato paste.
Cooking method
1. Chopped peeled onions finely. Peel the carrots, and cut into large enough pieces. Peel the garlic and slice it in slices.
2. Pour vegetable oil into a cauldron, put on a fire and heat. Put the chopped onion and fry it, stirring constantly, until soft.
3. Add carrots and garlic to the onion and fry for another five minutes.
4. Wash the beef, remove any excess and cut into small pieces. Put the meat in vegetables and mix well. Season with cumin and sweet paprika. Add tomato paste and mix again.
5. Now pour about one and a half liters of purified water and stew the meat with onions until cooked. The sauce should become saturated and thicken. Salt and cook for another five minutes. Serve with any garnish or fresh vegetable salad.
Recipe 5. Beef with Peppers and Onions with Soy Sauce
Ingredients
five cloves of garlic;
700 g of beef;
80 ml of soy sauce;
large pod of bell pepper;
salt;
vegetable oil;
pepper;
bulb;
greenery.
Ingredients
1. Wash the beef and cut into small pieces.
2. Cut bell pepper in half, remove the peduncle and clean the seeds. Chop it with straws.
3. Peel the onion and cut into half rings. Chopped peeled garlic.
4. In a deep dish, combine the meat with onions and peppers. Salt and mix, slightly crushing, so that the vegetables highlight juice. Leave the beef marinated for half an hour.
5. Heat oil in a cast iron pan. Put pieces of meat in it and fry them over high heat so that a crust forms on top. Then add to the beef a mixture of bell pepper and onion. Turn the fire to medium and cook until all the moisture has evaporated, and the vegetables begin to fry. At the end, add soy sauce and cook for another minute, stirring occasionally.
6. Add chopped greens to the finished dish, mix and serve with any side dish.
Recipe 6. Beef with onions in a pan
Ingredients
beef pulp - 650 g;
salt;
250 g of onion;
vegetable oil - 60 ml;
a mixture of peppers;
coriander grains.
Cooking method
1. Rinse the beef pulp, clean it from films and veins. Cut the meat and a half centimeter cubes.
2. In a cast iron skillet, heat the vegetable oil. Put the pieces of beef and fry, not turning over, until it is seized with a crust.
3. Then turn the heat to medium, add the chopped onion in half rings and mix. Cover the pan and simmer the beef in its own juice until it is completely evaporated.
4. Season the meat with salt and spices and fry for another seven minutes without covering. Serve beef with onions with a side dish or vegetable salad.
Recipe 7. Spicy beef with onions in a pan
Ingredients
half a glass of vegetable oil;
300 g of beef fillet;
chili pepper pod;
large onion head;
salt;
two bell peppers of different colors;
sugar - 25 g;
carrot;
half a glass of dark soy sauce;
ginger root - 50 g;
three cloves of garlic.
Cooking method
1. Peel the ginger root and finely chop it. Peeled garlic cloves through a garlic squeezer. Release the chili pepper from the seeds and chop finely.
2. Pour soy sauce in a cup, add salt, if salt is not enough, add sugar and mix thoroughly. Add garlic, chili pepper and ginger to the sauce.
3. Wash beef, dampen with napkins and cut into thin strips. Put the meat in the marinade and leave for half an hour.
4. Bulgarian pepper cut in half, remove the stalk with seeds and cut it into strips. Peel the onion and chop it in half rings. Grind the peeled carrots on a Korean carrot grater.
5. Put on a fire a deep pan with a thick bottom, pour oil and heat it to a light smoke. Remove the meat with a slotted spoon from the marinade and put it in a pan. Do not pour the marinade!
6. Fry beef, stirring constantly, for five minutes.
7. Put the beef on a plate. Add oil to the pan, put carrots and onions. Fry, stirring constantly, for about three minutes until soft.
8. Put meat in a pan and pour everything with marinade. Add chopped bell peppers. Stir and fry for about three minutes. Then remove the pan from the heat and place on plates.
Recipe 8. Beef with onions in a pan
Ingredients
beef pulp - 700 g;
cilantro leaves - a handful;
two sweet red peppers;
vegetable oil - 50 ml;
onion head
marinade
soy sauce - 100 ml;
red chili paste - 5 g;
sherry - 80 ml;
corn starch - 50 g;
sugar - 50 g;
garlic - three cloves;
grated ginger - 25 g.
Cooking method
1. In a cup, combine soy sauce with chili paste, sugar, garlic, starch and ginger.
2. Wash the beef pulp, dry and cut into thin slices. Dip the meat in the marinade and mix.
3. Peel sweet peppers from seeds and stalks. Cut into rings. Chop the onion in half rings.
4. Heat a spoonful of oil over high heat, put onions in it and fry, stirring constantly, until soft.
5. Now add the bell peppers, stir and fry for about a minute. Transfer the vegetable frying to a plate.
6. Remove the beef from the marinade. Fry the meat until golden brown in several portions. Add all the meat and vegetable to the pan. Pour the marinade, twist the fire and simmer over minimal heat until the sauce thickens. Serve beef with rice or potato garnish.
Beef with onions - tips and tricks
- If the beef is old, grease it two hours before cooking with mustard, then rinse. So the meat cooks much faster.
- Put a slice of lemon along with the peel in the pan while frying meat to make the beef tastier.
- Beef will be softer if a little vinegar is added during the stewing process.
Soak the beef for an hour and a half in milk, this will make the meat softer.
